Step 1

Preheat the oven to 350° F. Coat a mini muffin tin generously with cooking spray.

Step 2

Shred the sweetpotato and squeeze the excess water out of it. Place it in a large bowl and set aside.

Step 3

Combine the pecans, gluten, water, melted coconut oil, garlic, paprika, salt and cinnamon in the food processor, and pulse until all the ingredients come together to form a paste. Add it to the sweetpotatoes and mix well, using your hands

Step 4

Working with one tablespoon and a half of mixture at a time, form 15 balls (we like to use a small ice cream scoop so they are all even in size). Place them in the mini muffin tin and bake them for 45 minutes.

Step 5

Right before serving, heat BBQ sauce in low heat. Add the veggie meatballs and cook until warm and coated with the BBQ sauce.

Step 6

Alternatively, if you don’t want to shred the sweetpotatoes by hand you can cut the sweetpotato in 8 pieces, place in the food processor and chop it until really fine, add the rest of the ingredients, except for the BBQ sauce and process until you get a smooth “dough”